El Pinto Blog

Sunday Yoga w/ Ferm Fatale

The Yoga Spot with Ferm Fatale May 20th

It will leave you thirsty for more.

The Yoga Spot Fan Page on Facebook has the most current schedule and information. Click for info.

El Pinto Restaurant in Albuquerque is known for its iconic New Mexican cuisine and the best margaritas in the Southwest, but it is now a mecca for Yoga Sunday mornings in the restaurant's beautiful outdoor park area. Each Sunday join fellow yogis for a beautiful morning under the cottonwood trees in the park area at El Pinto Restaurant and Cantina.

Sunday May 20th El Pinto presents “Live Clean Drink Dirty” with Transformational Life Coach, Yoga Therapist & fermented cocktail mix creator Ferm Fatale aka Julie Cielo.

This Sunday Funday will include:
10 a.m. morning Yoga ($10 yoga only, or $20 with Brunch)
11 a.m. Brunch: Enjoy clean Vegan New Mexican Cusine and sip on Ferm Fatale’s “Shrub-bucha,” the world’s 1st Kombucha based Margarita (virgin or spiked)
12: 30-2:30 p.m. Afternoon: “3 Keys to Living Clean” Workshop ($35)

3 Keys to Living Clean

After triggering a debilitating autoimmune disease at age 24 in an attempt to clean up her own psyche from childhood abuse and the false paradigms that were running her life, Julie Cielo has dedicated her 20 year career to teaching people how to “Live Clean” by unlocking the blockages that hold us back from living the life of our dreams with the highest expression of happiness, fulfillment, and purpose.

In this 2 hour interactive presentation, you will discover:
• How "Living Clean" has much more to do with what you need to let go than what you need to acquire
• That you can and deserve to live the life you desire without all the struggle
• It’s possible to increase your success and still stay in harmony with your values and spiritual beliefs
• The subconscious beliefs from our past can be changed and our history does not determine our future.
• Simple thinking strategies to guard you from fear, worry, and doubtThe Yoga Spot at El Pinto is featuring national innovators as well as local stars each Sunday. The goal is to expand access within Albuquerque to some leading national experts while supporting a stronger health & fitness community. Brunch follows each class with a buffet with traditional healthy New Mexican cuisine as well as vegetarian and Vegan options.

 

“The trees in the El Pinto park that cool the area were grown as saplings by my brother and I,” explains John Thomas. Birds now call the park home and it is a peaceful location on the side of El Pinto used for special occasions.

 

Reservations are not needed for the best yoga spot in town. Enter the main entry and you will be directed through the patio to the park. Please bring a yoga mat, but El Pinto has a few on hand that can be borrowed. Class begins at 10 a.m.

 

El Pinto Restaurant and Salsa Co. continues to expand in its 53rd year with an emphasis on serving nutritious, locally raised, and organic foods. El Pinto Restaurant has grown from a few tables in one room started by John and Jim Thomas' parents, to become the most famous restaurant in New Mexico with beautiful patios, natural wood burning fireplaces, and healthy New Mexican cuisine. El Pinto Salsa has recently expanded with the addition of the convenient single serving cup which reduces product waste and increases consumer satisfaction. The restaurant and salsa manufacturing facility are co-located on property in the North Valley of Albuquerque, New Mexico.

 

About El Pinto Restaurant & Salsa Co:

Established 53-years ago, El Pinto is a quintessential icon for New Mexican cuisine. Conveniently located in the North Valley of Albuquerque just off I-25, the serene patios located under beautiful cottonwood trees provide an iconic experience. El Pinto is known nationally for its fire-roasted green chile and fresh flavorful salsa distributed across the nation in local grocery stores. The salsa and green chile factory is located on the same grounds as the restaurant. For an authentic taste of New Mexico, visit El Pinto for its fresh iconic food, traditional margaritas, and award winning chile. www.elpinto.com


May 6th: LA based Eve in Motion. Eve Modens is a movement artist also known as Eve In Motion - professional athlete, model, performer and teacher. (www.eveinmotion.com) She has represented Reebok, Alo Yoga, and Onzie. Her passion is movement with active flexibility & restorative yoga for injury prevention. Living in LA but born in Russia, she is certified in Yoga, Barre, Aerial Arts, and Stretch Therapy. Combining the best of these disciplines, Eve created her own class - Body Maintenance.

May 13th: No Class. Mother's Day


May 20th: Venice CA based Julie Cielo (aka Ferm Fatale) “Live Clean Drink Dirty” is the Ferm Fatale slogan and the world’s first kombucha-based non alcoholic cocktail mix. As a Funeral Director she worked with the dead. As Yoga Therapist & Transformational Life Coach, she helps the living really live. From growing up fermenting with her Italian immigrant grandfather in rural PA, to having recovered from a debilitating Autoimmune disease, Julie discovered a simple truth--the gut is the source of health and must be aligned with the heart and mind for high vibrational thriving. Come get your “Live Clean” on & do some yoga with Julie, sip on her signature Margarita “Shrub-bucha" and drink dirty (good bacteria) over brunch afterwards, and  partake in her 2 hr workshop “The 3 Keys to Living Clean.” www.juliecielo.com

May 27th: Albuquerque based Kendra Rickert. As a teacher, Kendra strives to encourage the belief that having a daily practice is the least selfish thing we can do for those we love. Kendra was first certified to teach by Bikram Choudhury in 2002 and taught under his guidance at his International Headquarters in Los Angeles for four years before going on to years of training and finally certification with Sri Dharma Mittra in New York City. She then went on to study principles of Yoga and Buddhism focusing on meditation, theory, dialectic, and service for nearly a decade at Diamond Mountain University and has taught these topics, and asana infused with these topics in China, Europe, and the United States.  In April 2014 she and her husband completed a 3 year, 3 month, and 3 day traditional silent meditation retreat in a small cabin in the Chiricahua Mountains of Southern Arizona. They now live in Albuquerque with their son Ezra. Kendra and her husband are now in the early stages of creating a new yoga studio for their students in Albuquerque: Nirguna Yoga!

Questions? Email This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Easter Sunday Family Celebration at El Pinto

Hatch up Fun at the Annual Easter Sunday Eggstravaganza at El Pinto

Free Easter Egg Hunts, Photos with the Easter Bunny

Albuquerque's Famous El Pinto Restaurant in New Mexico welcomes families this Easter Sunday for free Easter egg hunts, prizes and a special visit by the Easter Bunny. El Pinto Restaurant will open early at 9:30 a.m. on Easter Sunday.

Join us Easter Sunday for Brunch and El Pinto's 6th annual Easter Eggstravaganza! The hunt is for children 12 and under, with a special area set aside for kids under age four. Have brunch first to make the 10:00 a.m. hunt for ages 4 and under. The second hunt is at 10:20 for ages 5-8, and one final hunt at 10:40 a.m. for ages 9-12. More than 6,000 eggs filled with treats and candy, face painting, and of course the EASTER BUNNY!

"El Pinto is the spot for great family gatherings" said Salsa Twin John Thomas, El Pinto co-owner. Twin brother Jim Thomas continues, "Come enjoy Easter Sunday Brunch with us. The Easter Bunny will be with us snacking on some of our fresh carrots, lettuce, and tasty green chile."

El Pinto Restaurant and Salsa Co. continues to expand with an emphasis on serving nutritious, locally-raised, and organic foods. This includes the 250 laying hens on property laying highly nutritious pasture raised eggs as well as the on property greenhouse providing nutritious greens for salads. El Pinto Restaurant has grown from a few tables in one room started by John and Jim Thomas' parents, to become the most famous restaurant in New Mexico with beautiful patios, natural wood burning fireplaces, and healthy New Mexican cuisine. El Pinto Salsa has expanded with the addition of the convenient single serving cup which reduces product waste and increases consumer satisfaction. The restaurant and salsa manufacturing facility are co-located on property in the North Valley of Albuquerque, New Mexico.

About El Pinto Restaurant & Salsa Co:

Established over 56-years ago, El Pinto is a quintessential icon for New Mexican cuisine. Conveniently located in the North Valley of Albuquerque just off I-25, the serene patios located under beautiful cottonwood trees provide an iconic experience. El Pinto is known nationally for its fire-roasted green chile and fresh flavorful salsa distributed across the nation in local grocery stores. The salsa and green chile factory is located on the same grounds as the restaurant. For an authentic taste of New Mexico, visit El Pinto for its fresh iconic food, traditional margaritas, and award winning chile. www.elpinto.com

$7 Million Salsa Manufacturing Expansion

Gov. Susana Martinez Announces El Pinto Foods Growing to Create up to 25 New Jobs

$7 Million Investment to Support 20,000 sq.ft of Manufacturing Facilities

January 31, 2017

Today, Governor Susana Martinez announced that El Pinto Foods in the final phase of a $7 million investment to expand its manufacturing facilities to more than 20,000 square feet, creating 25 new jobs to meet increasing demand.

See the El Pinto Salsa & Chile Factory in Action

“It’s exciting and encouraging to see homegrown New Mexico manufacturers like El Pinto grow and bring new jobs and investment,” Governor Martinez said. “Thanks to our commitment to making New Mexico more competitive with surrounding states, we’re able to help more companies grow and thrive, while lifting our communities up. Results like these show how important it is to keep pushing forward with tools and reforms that make our state more business friendly.”

El Pinto Food’s salsa manufacturing division currently produces 25,000 jars of salsa a day and has the capacity to make 3-4 million jars a year. El Pinto’s factory, which is both Safe Quality Food (SQF) and Organic Certified, is expanding by 5,000 square feet to meet growing demand for individual sized portion cups for private label customers.

“It’s extremely exciting to see investment like this in our local New Mexico businesses,” said Economic Development Secretary Matt Geisel. “The Governor’s bold agenda of reform helps companies grow and thrive, while at the same time recruiting new businesses, jobs and investment to New Mexico.”

This expansion comes on the heels of Governor Martinez announcing nearly 400 new jobs coming to New Mexico this month alone. These include industries like aviation, manufacturing, and agriculture, in communities throughout the state, like Roswell, Belen and the Mesilla Valley.

“El Pinto began from humble roots in 1962 by my parents with 10 tables. Today our salsa manufacturing facility, located on the same property as the 1,000 seat restaurant, shares the taste of New Mexico to the entire country,” said co-owner Jim Thomas.

Twin brother and co-owner John Thomas continued, "With the support of the Economic Development Department and the Governor, we continue to expand our manufacturing jobs, right here in New Mexico, as one of the largest employers in the North Valley of Albuquerque. Providing quality jobs and nutritious New Mexican food is what El Pinto stands for."

The Economic Development Department will contribute $250,000 in LEDA funds toward the construction of the manufacturing facilities. LEDA is New Mexico's closing fund, a tool that recruits new businesses to the state while helping those that are already here grow and thrive. Governor Martinez fought to grow the closing fund to as much as $56 million, up from nearly zeroed out when she took office.

“El Pinto Foods is a great local company using New Mexico products to create new jobs, and Bernalillo County is proud to support this expansion,” said Bernalillo County Commissioner Lonnie Talbert. “This investment will boost our local manufacturing base and promote New Mexico’s unique food as an export product around the world.”

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If you are interested in employment at El Pinto Foods we are accepting applications. Go to www.elpinto.com/employment-at-el-pinto for more information.

For Media inquires or Manufacturing Companies interested in hot fill co-packing with production needs above 250,000 units annually, email This email address is being protected from spambots. You need JavaScript enabled to view it.

 

The Hen Hotel at El Pinto

El Pinto Establishes a Hen Hotel to Produce Pasture-Raised Eggs on Site

See the Video: https://youtu.be/y3gpsNtK8ME

 

El Pinto Restaurant in Albuquerque New Mexico is now using 100% pasture-raised eggs for all entrees. To accomplish this unprecedented feat, El Pinto is caring for 200 laying hens to produce the required pasture-raised eggs on a daily basis for restaurant use. The restaurant’s “Hen Hotel” is located on the property of El Pinto in the North Valley of Albuquerque. This commitment makes El Pinto Restaurant one of the few, and the definitely the largest restaurant in America with a pasture-raised egg commitment.

“Our passion is clean and nutritious food for all of our guests,” explains Jim Thomas, co-owner of El Pinto. He continues, “Healthy happy hens produce eggs of amazing nutritional value and outstanding taste.”

There is extensive lack of understanding in egg production standards which confuses the consumer. “Pasture-raised” is the only standard that is significant to ensure nutritional benefits of the eggs as well as the animal security of the hens. Terms like “cage-free,” “farm-raised,” and even “free-range,” do not ensure the happiness of the hens or high nutritional value of the eggs.

The health benefits of pasture raised eggs are extensive. Eggs from happy hens who live their lives normally in an unconfined environment lay eggs that are multiple times higher in Vitamin A, Vitamin E and Omega-3s than eggs from mass production conventionally raised hens. Pasture-raised eggs naturally have half the cholesterol and are significantly lower in saturated fat as well.

El Pinto hens naturally roam the land for worms, grubs and insects. Their diet is supplemented with high protein organic feed. Additionally, some unique things like wheatgrass, red chile sprouts, jalapenos, and other nutritious kitchen scraps from the restaurant are used to supplement their natural diet. The eggs are collected daily, washed, graded according to USDA requirements, and then used in the restaurant for guest entrees.

It is estimated in 2016 that 94% of egg laying hens in the United States live their lives in less than 76 square inches of space in a cage. By comparison, a sheet of paper is 94 square inches. Cage-free hens live outside a cage but inside a cramped barn and likely do not see the light of day. There are no space requirements for cage-free laying hens. El Pinto laying hens live their lives under the pasture-raised standard which requires them to live naturally without their beaks cut, wings clipped, and they enjoy a happy life in over 50 square feet (not inches) of outdoor pasture space per hen. All hens have free will access to safe laying areas as well as expansive outdoor pasture space.

Over the 53 year tradition of El Pinto, the restaurant has helped to put New Mexican cuisine on the map as it has prepared green chile based cuisine within the White House presidential kitchen and provided “take-out” direct to Air Force One on the tarmac in Albuquerque. In addition to serving presidents, cabinet secretaries and military generals, local residents continue to independently voted El Pinto Restaurant the Best New Mexican Restaurant for multiple years running as well as its patios as the Best in the City in the annual Albuquerque The Magazine readers poll. El Pinto's Red Chile Ribs were named in Food Network's Top 5 Restaurants as the #3 ribs in the nation.

About El Pinto Restaurant & Salsa Co:
Established 53 years ago, El Pinto is a quintessential icon for New Mexican cuisine. Conveniently located in the North Valley of Albuquerque just off I-25, the serene patios located under beautiful cottonwood trees provide an iconic experience. El Pinto is known nationally for its fire-roasted green chile and fresh flavorful salsa distributed across the nation in local grocery stores. The salsa and green chile factory is located on the same grounds as the restaurant. For an authentic taste of New Mexico, visit El Pinto for its fresh iconic food, traditional margaritas, and award winning chile. www.elpinto.com

For Media Questions contact This email address is being protected from spambots. You need JavaScript enabled to view it.